THIN & CRISPY EAST COAST BAR PIZZA

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  • Опубликовано: 24 дек 2024

Комментарии • 1 тыс.

  • @markjdunbar
    @markjdunbar 2 года назад +435

    There are "hot oil pizza" places in Connecticut called "Colony Pizza." The semi-fried slightly oily cheese and the crispy thin crust are like the one you've made here, and it's finished with a drizzle of hot-pepper-infused oil. I had it once driving through, and it is absolutely spectacular. I love that this video clearly explains how pizza like that can happen.

    • @codybakhshi
      @codybakhshi 2 года назад +5

      Sparrow! I love that place

    • @tomcotter4299
      @tomcotter4299 2 года назад +8

      That’s exactly what I thought when I saw it!
      I know it’s supposed to be South Shore bar-style but it looks more like Colony to me. (That’s better in my opinion.) And I live on the South Shore.

    • @SuperSarahbop
      @SuperSarahbop 2 года назад +4

      @@tomcotter4299 it’s still bar pizza colony grill is a bar that only serves pizza but it’s mostly a bar. Hot oil and sausage is an incredible combo think sausage and peppers flavor but in pizza form.

    • @supson44
      @supson44 2 года назад +8

      Colony is my favorite pizza of all time

    • @tomcotter4299
      @tomcotter4299 2 года назад +1

      @@supson44 It’s up there for me! Probably my favorite as far as that CT style of pizza goes, but I haven’t tried many pizzas from that region. I know everyone raves about Frank Pepe’s.

  • @brian4rd
    @brian4rd 2 года назад +246

    Town Spa in Stoughton, MA is the gold standard for this style. Also Lynwood Cafe in Randolph, Cape Cod Cafe in Brockton, and Trading Post Lounge in Bourne all have excellent South Shore bar pizzas.

    • @akenaden
      @akenaden 2 года назад +8

      I second that ! Town spa was my friends weekly tradition. Lynwood had a bean special with linguica so good.

    • @tomcotter4299
      @tomcotter4299 2 года назад +5

      I like Town Spa but the pizza he made looked more like Colony Pizza in Stamford, CT to me.

    • @PastaLaVista.
      @PastaLaVista. 2 года назад +7

      I’ll have to try these. CCC in Brockton is my #1

    • @hamburgrhelpless
      @hamburgrhelpless 2 года назад +8

      I miss Town Spa 😔 moved from Stoughton, MA to Ohio and thats what i miss most.

    • @jackbagen5499
      @jackbagen5499 2 года назад +6

      Spot on bro. I moved to N.H. after 35 years living on the South Shore I tell people about South Shore bar pizza. They have no idea . Best pizza ever. 75% of America is missing out .

  • @gregn2909
    @gregn2909 2 года назад +28

    B-man! New Yorker here and I've made every one of your pizzas, you've literally taught me everything I know and now I can fairly reliably crank all types out of the Ooni, from Roman style to ny style. The one style I'm dying to see you do is New Haven style apizz! I hope it's on the menu at some point. All the best success for you in the new year my man.

    • @bobbrossify
      @bobbrossify 2 года назад +2

      And burned on coal ovens. Hard to replicate that in the home.

  • @jarydgallant1348
    @jarydgallant1348 2 года назад +332

    Hey Bri! Originally from Massachusetts, and spent a good amount of time on the south shore. This is an underappreciated style of pizza, and I'm glad it's getting it's day in the sun.

    • @Nickmirabito554
      @Nickmirabito554 2 года назад +4

      Where on the South Shore? I grew up in Norwell, live in Marshfield.

    • @jarydgallant1348
      @jarydgallant1348 2 года назад +1

      @@Nickmirabito554 I lived in Quincy/Squantum for a while. Have relatives in New Bedford.

    • @tomcotter4299
      @tomcotter4299 2 года назад +2

      I was surprised when I heard he was doing South Shore pizza. I live there now. I was at Town Spa the other week.
      This doesn’t look as much like South Shore pizza as it does Connecticut pizza to me though. I’m getting serious Colony Pizza (Stamford, CT) vibes off that cheese pizza.

    • @PastaLaVista.
      @PastaLaVista. 2 года назад +5

      Cape cod cafe in Brockton is the king of this style pizza

    • @tomcotter4299
      @tomcotter4299 2 года назад

      @@PastaLaVista. I generally prefer Cape Cod Cafe over Town Spa, with the exception of Buffalo chicken pizza.
      The chunks of chicken in CCC’s Buffalo chicken pizza are too large and there isn’t enough Buffalo sauce.

  • @Jennifer.Greene
    @Jennifer.Greene 2 года назад +103

    That second one looks sooooo good I’m going to have to make! Also I love how you explain your choices with evidence, helps us learn and really shows how much effort you put into your work.

  • @jonathanr4160
    @jonathanr4160 2 года назад +37

    As someone who is a native Mass resident who has sampled a handful of bar pies along with being a home pizza maker, I can offer a few tips/suggestions
    - Mass bar pies are always 10 inches with many places using the same pans supplied from Bay State Restaurant Co.
    - All purpose is the right choice since this is a tender, yet crisp pie as opposed to a chewier NY/CT/Sicilian.
    - Dough isn't typically "rolled" or docked into the pan, but hand-pressed and patted which gives it a less smooth appearance. Rolling it is more akin to an NJ bar style pie ala Star Tavern.
    - Pies are not taken out of the pan during bake whereas they are for NJ Bar style.
    - Handful of places have the lattice cheese edge by saucing/cheesing literally to the edge of the pan like a Detroit pie.
    - You'd get a more fried/crispy bottom without needing the stone if you used more fat. Most of these places are just re-using the same seasoned steel pans not washing and just wiping residual oil into it after every use. I find shortening gives me the best result by helping to compensate for the low powered home oven.
    - You'll never find parm or salt in the cheese blend of any bar pie here
    The sauce and cheese ratios were pretty spot on. Some places here even do 100% cheddar. Sauces can vary from place to place on sweetness and consistency, but there is always paste in it along with a heavy dose of seasoning, especially oregano. Also, the most popular topping for bar pies here is linguica with onion due to the large Portuguese community where this style originated. Highly recommend trying it since it is not common anywhere else in the country. Overall, a great job and effort though and I'd gladly devour that pie!

    • @malloryg4251
      @malloryg4251 Год назад +4

      Great comments! Thanks! Also, as a side note, thank you for being so nice with the constructive criticism. So many people on the internet are jerks when it comes to food and corrections.

    • @millmoormichael6630
      @millmoormichael6630 Год назад +1

      you earned that buck..

  • @51rwyatt
    @51rwyatt 2 года назад +6

    I grew up in Mass., south shore but moved away and have had to recreate these awesome bar pizzas for years. Big nostalgia pizza for me.

  • @stonecutter2
    @stonecutter2 Год назад +1

    My girls ate this pizza UP. I made it morning of and used the medium Pyrex like Bri used (actually two medium and one large w/2 inside, transferred to mediums after i made 2), pulled two doughballs out and rolled them out and fork docked them and let them rest while preheating the oven - 500F worked okay for me, my girls don't like super crispy crust so I knew the "day of" prep and lower temp would be ok, and the short warm up of the dough also aided in keeping it from being too brown/crisp. Fluffed up just enough, crust respectably firm and golden, smash hit. I used Brian's mozz/cheddar/parmesan combo and my daughter LOVED it. My dairy allergy kiddo loved it with Daiya vegan mozz and Hormel pepperoni. They both enthusiastically said they would eat this again and again. Thanks Brian!!!

  • @actual_catlady
    @actual_catlady 2 года назад +38

    I literally had something like this yesterday. I'm in western NY. The pizza place where I grew up had thin crust style pizza that was crispy and the cheese looked just like this. Ahhh nostalgia.

    • @fnjesusfreak
      @fnjesusfreak 2 года назад +1

      This is prolly the ideal crust for me, though otherwise I tend to prefer a generic Buffalo-style pepperoni pizza.

    • @johncohle8331
      @johncohle8331 2 года назад +2

      BillsMafia!

    • @dianeandbrad529
      @dianeandbrad529 2 года назад

      whats the name of the pizza place? im from
      wny

    • @actual_catlady
      @actual_catlady 2 года назад +1

      @@dianeandbrad529 TK's pizza on lift bridge lane in Fairport.

  • @CleoHarperReturns
    @CleoHarperReturns 2 года назад

    I used to work at a HUGE high volume bar that had a pizza place in the alley with pie just like this. On a freezing cold night where all you get is a fifteen minute break from the chaos and you can't go anywhere else for food you shove a slice or two of this down your throat. And you have absolutely no idea how much you love it until it's gone. To this day (20 years later) whenever the night gets super cold I crave this pizza like no other. I don't want wood-fired pizza. I don't want square (Detroit) pizza. I don't want pizza blanca with a myriad of shellfish (well, I kinda do). I WANT BAR PIZZA. Thank you for this Brian!💜

  • @mfaria11
    @mfaria11 2 года назад +3

    Jersey Shore here, almost every bar here makes some version of this but not with the Cheddar, that seems to be an inland thing. We also have a cracker thin crust pizza that is amazing and you can seriously eat a whole 16" by yourself (no longer recommended for me btw) If you are ever passing through a town called Neptune, check out Pete & Elda's, Best thin crust I have found.

  • @shays7815
    @shays7815 Год назад +1

    I make personal pan pizzas in my stainless steel pan. Put a lot of olive oil in the pan put in my crust and toppings. Cook it on the burner for a few mins and finish it off in the oven. Turns out perfect every time.

  • @brentnewman7865
    @brentnewman7865 Год назад +9

    The pizza is decent, but the hidden gem here is the sauce! I've tried a ton of different sauces and have never found one that I actually liked. This one is AMAZING!!! Every friend I've shared the recipe with loves it.

    • @glacialimpala
      @glacialimpala Год назад

      If you made it with this fresh sausage, could you please compare it to cured pork sausage like genuine pepperoni? I never ever tried fresh style and I have irrational worry it's going to taste like some sort of spiced pork burger instead of sausage

  • @mattc3233
    @mattc3233 2 года назад +69

    “If you don’t like it, TOUGH”😂😂 love the energy Bri lol

  • @ObscureEntity
    @ObscureEntity 2 года назад +21

    This makes me so happy as someone from Massachusetts. I need to give this a shot at home. Thanks for the inspiration and great video!

    • @BrianLagerstrom
      @BrianLagerstrom  2 года назад +3

      Thanks for watching, glad it hit home for you

  • @precisionshooters
    @precisionshooters 2 года назад +2

    Born and Raised in Rhode Island. This pizza is the BOMB! GREAT JOB!!! The loaded pizza just seriously made me hungry! I'm now in San Diego and can't get anything even close to thise!

  • @LordHuggington
    @LordHuggington 2 года назад +12

    I love all the clips from previous pizza episodes. It gave this one a classic TV retrospective feel. It felt like a nod to the homers who've been watching for a while. Coming from a Weeds & Sardines guy, this looks like another slamming pizza!

  • @Zimm.G
    @Zimm.G Год назад

    We make pizza from scratch every week. This is the best recipe we've tried and it passes the "kid test", they love 'em. We split the dough balls in half to make individual size pies.

  • @design-flux
    @design-flux 2 года назад +3

    This reminds me of every Roller Rink birthday party I attended as a kid/teen where I skipped roller skating in favor of The Simpsons or X-Men four player arcade cabinets. The arcade games, classic taste of RC cola, and that style pizza developed into a specific childhood experience I cannot accurately put into words. Thanks for this! ❤

  • @sherwinzadeh
    @sherwinzadeh 2 года назад +2

    Hey Bri! Here's a trick I've been using to crisp my pizza dough: just put it on the very bottom of the oven, not on a rack, like right on the oven floor and at least for my electric oven, it's usually super hot and will crisp up the dough very quickly.

  • @BretSilverberg
    @BretSilverberg 2 года назад +6

    Born and raised in bar pie country and this has to be the first video on the internet dedicated to it! Amazing.

  • @Furree_68
    @Furree_68 2 года назад +32

    A big THANK YOU! for the recepie of the Italian sausage. I have seen so many recepie using it, and used store bought, and that is something I can't find here in Sweden. But now I know how to make it my self. Awesome Bri!

    • @reuchka
      @reuchka 2 года назад +7

      Same! Italian sausage recipe was a revelation as we don't have that kind of sausage at stores in Finland either.

  • @tomcotter4299
    @tomcotter4299 2 года назад +10

    You’re really good at the regional recipes, Brian.
    You’ve done a couple from places I’ve personally lived and eaten, and I love how you nail all the little details that make the dishes truly authentic.
    Great job! Love the content, please keep it coming. 🙂

  • @adamhoyng2487
    @adamhoyng2487 2 года назад +1

    South shore local, pizza lover, and home cook here. Excellent job on this, the cheese blend is 100% accurate with parm being a MUST. crispy crust is a staple here as well. I always make sure to drizzle the sauce around the pan to help with that crispy brunt edge.
    I was screaming when you didn’t use linguica for your topping. It’s a staple in Portuguese culture here in the south shore but I understand it’s not easy to find outside of this area.
    I love the pan you used as well. I’ve been using cast iron at home while trying to recreate this pizza myself but it looks like I’ll be ordering one of these!

  • @brianmacdonald5040
    @brianmacdonald5040 2 года назад +3

    B, grew up in Plymouth eating the best pizzas from cape cod cafe, franks, xtip top and christos, moved to Atlanta and cannot find real pizza. Thank you for this video ❤❤❤❤

    • @keithiritsky1426
      @keithiritsky1426 Год назад

      Grew up in Kingston. Franks was great. There was a small place in Bryantville, Billy Kidd's Pizza. It was a sad day when they closed up shop.

  • @Fetch26291
    @Fetch26291 Год назад +2

    The one you cooked mostly in the pan is a hybrid of Bar style and Greek style. Greek style pizza also originated in the South Shore area of Massachusetts. It is called Greek as the pizzerias that made their pizza that way were all owned by Greek immigrants.

  • @veronicaBolanos-mc4fc
    @veronicaBolanos-mc4fc 2 года назад +5

    What! You nailed Bri. again. This is the only way I like my pizza, exactly how u made it. I'm from New Jersey and this is spot on! Reminds me of Star Tavern Pizza in Jersey

  • @siryizzur
    @siryizzur 9 месяцев назад

    I'm a New England native living in the south now a days. This just unlocked a memory and made me so nostalgic. I wasn't even aware that this type of pizza had a name, this was just the default go to pizza in my area back home. Feeling homesick and hungry now!

  • @Troglodyte
    @Troglodyte 2 года назад +24

    I worked at a South Shore MA bar pizza place. There are a couple notes. Sauce was on the money, though they didn't use chili flakes.
    For the dough, we used fresh cake yeast. We also added the dough balls to the pan with a dollop of oil, stacked them on a shelf in the kitchen, and flattened them in the pan as orders came in. Sometimes the dough would even get a dry skin from sitting on the shelf too long, but we just pounded it out anyway. (It didn't affect the final product; it was supposed to be thin, so it didn't matter if it lost some oven rise).
    Last, the cheese was straight cheddar. Won't say every place did it that way, but it was a pretty popular destination, as bar pizza places go. We just ground 20 lb blocks of white into a bucket.

    • @christopherwhite3409
      @christopherwhite3409 2 года назад +1

      Town spa

    • @Troglodyte
      @Troglodyte 2 года назад +1

      @@christopherwhite3409 Poopsie's

    • @CriticalThinker08
      @CriticalThinker08 8 месяцев назад +1

      @@Troglodyte I was going to say Poopsie's myself because of making 100 blanks was just the start at any busy bar pizza joint from Quincy to the Cape, West of Brockton to the Ocean on the East

  • @bruschi8148
    @bruschi8148 2 года назад +1

    2 to 1 cheddar to mozz we also use corn oil and unsalted melted butter in our dough. Lloyds pans are awesome but baystate is the gold standard.There is a few other techniques that we do different but you did a solid job.. Yes I am from the region;-)

  • @chrismcmenamy6929
    @chrismcmenamy6929 2 года назад +3

    Grew up on the south short! Cape Cod Cafe and Town Spa. You made just the way it's made! Also recommend pushing the cheese right to the edge of the pan to get the "burnt cheese" crust. HIGHLY desirable. Great work!

    • @valeriecallaghan
      @valeriecallaghan 2 года назад

      Oh my gosh I still love Cape Cod pizza! I forgot about Town Spa. Many years since I was there. Venus Cafe and Lynwood also very good

  • @seanszarkowicz
    @seanszarkowicz 2 года назад

    Thanks!

  • @crishellco
    @crishellco 2 года назад +3

    As a New Englander, I have been waiting for this video... this totally makes my day!

    • @crishellco
      @crishellco 2 года назад +1

      @Phillip Banes South Shore bar pizza exists nearly exclusively in South Shore Boston.... but ok.

    • @johnewell4446
      @johnewell4446 Год назад

      @@phillipbanes5484 uhm, you are so wrong. Anything below Connecticut stops being New England "Greek" or "bar" style pizza. It is much closer to New York style. So Rhode Island, New York, New Jersey are Northeast states, but do not share the pizza style of New England states.

  • @kitebarbie
    @kitebarbie 2 года назад +1

    You are the best. You have made me so so much better at making bread and everything related… pizza or brioche or whatever… and when I f it up, I know why now… and can fix and perfect. Love how you make the recipe, meanwhile explaining why you do this vs that, why avoid certain practices for one type that are necessary for others to get it just right… just your pizza playlist is genius. Thanks so much for all the hard work and sharing your tips and skills… you’re the best.

  • @hyprnomad3409
    @hyprnomad3409 2 года назад +13

    Keep the pizza vids coming Bri. Love how many different ones you’ve made

  • @princessalways4eva
    @princessalways4eva Год назад

    I’m so happy that I’m not the only one that dances when eating something yummy. I started when I was a baby and I’ll be 53 in a few months. Happy Dance, Happy Dance.💃🏻 Tfs.🤗

  • @jamiespatafore8588
    @jamiespatafore8588 Год назад +3

    Had to come and say this is hands down the best pizza crust recipe you’ve done. And yes I’ve tried them all. Cheers.

  • @lilguilty
    @lilguilty 9 месяцев назад

    So glad someone else uses the stovetop crisping method. I use a stone in the oven and the cheese gets a perfect color and the bottom is still white and I just throw it on a sheet pan on the stovetop to crisp the bottom

  • @sd.2528
    @sd.2528 2 года назад +3

    Man, seeing those grease holes in the cheese really brings back memories. I haven't made this one (yet) but just seeing those holes alone, I know you nailed this one.

  • @bos6782
    @bos6782 2 года назад +2

    Game changer, i grew up eating the Town Spa and Cape Cod pizza in Brockton MA and of course Jays Flying Pizza in Bridgewater MA. I cannot wait to make this. Thank you so much

    • @michaelwhite4592
      @michaelwhite4592 2 месяца назад

      couldn't agree more with the pizza u grew up with. I grew up in B'water and put away many pies from those 3 pizza legends.

  • @thegoodgeneral
    @thegoodgeneral 2 года назад +11

    0:47 thanks for showing this, because I actually want to make THAT. So I’ll use bread flour. Great video Brian, you’re my favorite on YT right now!

    • @Charlotte-Willow
      @Charlotte-Willow 2 года назад +3

      Right?! I love the flavor of a bubble coated in caramelized tomato sauce with a little char on top.

    • @PizzaHomie
      @PizzaHomie 2 года назад +5

      Half AP, half bread flour ain't shabby either

    • @thegoodgeneral
      @thegoodgeneral 2 года назад +1

      @@PizzaHomie good call!

  • @janchilds6316
    @janchilds6316 Год назад +1

    SSBP’s ratio for cheese is a 2:1 ratio with Cheddar being the dominant cheese. Plus SSBP’s are made in a 10” pan using 6.5 oz ball of dough and it is never rolled out, its pressed in the pan.

  • @colleenbowman1399
    @colleenbowman1399 2 года назад +15

    Looks amazing! I usually cook our pizza on a pizza stone at 700 degrees on our barbecue for 3 minutes or less. Being it’s-8 degrees and windchill factor of -28 degress here in North Idaho , that’s not happening.I’ll make this dough today and have this for Christmas Eve. Excited to try this. Thanks!

    • @godiva7721
      @godiva7721 2 года назад +2

      Hi neighbor! Trying to stay warm in Eastern Washington. Currently -25 with windchill.

    • @leahr.2620
      @leahr.2620 2 года назад +2

      In Missouri the temp is 22° going down to 0° tonight with wind chill of -32° Everyone stay warm.

    • @heavyq
      @heavyq 2 года назад +1

      Not too far from you in Montana. We're sitting at a balmy -27 right now and a windchill hovering around -50. Hope you're staying warm!!

    • @TheWalkmanRotation
      @TheWalkmanRotation 2 года назад +1

      Currently in Spokane-I haven't even left the house today.

    • @colleenbowman1399
      @colleenbowman1399 2 года назад +1

      @@heavyq My daughter and son-in-law live in Libby

  • @andrewrenna6724
    @andrewrenna6724 2 года назад

    Nothing made me happier than seeing this video. As someone from the south shore of MA was glad to hear the shout out. Pie looks great too

  • @arielpotischman662
    @arielpotischman662 2 года назад +7

    I've tried a bunch of bar pizza recipes, and none come close to Lynwood. I am looking forward to giving this one a try!

    • @adamcarvalho3232
      @adamcarvalho3232 2 года назад +1

      South shore born and living in Los Angeles, I think about Lynnwood at least once a week... Eat an extra pie next time you're there for me!

    • @miked3723
      @miked3723 2 года назад +2

      Melted butter rather than olive oil in the dough and all cheddar for lynwood. But I didn't tell you that.

    • @arielpotischman662
      @arielpotischman662 2 года назад

      Review: the sauce was not like Lynwood...it might be better. It's excellent. The dough fermented for a couple days. Even though I have the Lloyd pan and stretched/docked within the pre-oiled pan, it still stuck, and it didn't get brown enough (could be my fault due to oven config). It's probably the best iteration of SS bar pizza (sorry Toddzilla).

    • @miked3723
      @miked3723 2 года назад +1

      @@arielpotischman662 You dont want olive oil spray. You want a couple tablespoons of canola oil. You are basically frying the dough while the pizza cooks. You also need a seasoned pan to really get the right crust.

  • @FrankPerkins
    @FrankPerkins 2 года назад +8

    I'm so making this Bri. I have a 12" le creuset pan I think will work great and will def try crisping it on top of the stove if the crust doesn't brown up before the cheese nukes itself.

  • @bobcarn
    @bobcarn 2 года назад

    I love Brian's recipes, and this bar pie recipe will be PERFECT! I can't wait to try it. But Brian.... pepperoncini on pizza? I'd also forgo the homemade sausage because, well, why bother when supermarket sausage is pretty much the exact same thing.

  • @dbbotha101
    @dbbotha101 2 года назад +4

    Hey Bri, loving your videos - I always add Celery salt to my pizza before putting it in the oven - makes a huge difference

  • @lisab.1595
    @lisab.1595 2 года назад

    I discovered this pizza at Cape Cod Cafe and ordered it through Goldbelly. I will never eat pizza anywhere else, it's just totally phenomenal !! It took me back down memory lane. I shared it with friends, now everybody wants that pizza. I'm serious, it's the only pizza I'll ever eat.

    • @shaolinfox30
      @shaolinfox30 Год назад

      If you like the cod, you should try Buddy's Union Villa, home Cafe, tin rays, hoey's amvet post in Randolph.

  • @alianderson8976
    @alianderson8976 2 года назад +8

    Honestly you never fail to impress!! Keep up the good work and thank you for inspiring me to continue my cooking further!❤️

  • @mattkevlarlarock5469
    @mattkevlarlarock5469 2 года назад

    looks good. currently i'm playing around with cast iron skillets. heating it up on the stove top first, build the pizza in it, then throw it in the oven. gets good results.

  • @Alanbataar
    @Alanbataar 2 года назад +4

    Bookmarking for the Italian Sausage recipe! I'll admit, that looks pretty good. I'd try that at least once.

    • @tomcotter4299
      @tomcotter4299 2 года назад

      That’s more of a Chicago-style sausage. You won’t find that out here on the South Shore. 😉

  • @alc27321
    @alc27321 6 месяцев назад

    I'm amazed not only how he nailed it but all his understanding of the tradeoffs involved in different cooking styles. Imagine if he just dedicated himself to pizza.

  • @mr.humbleburger1394
    @mr.humbleburger1394 2 года назад +3

    Love when Bri gets into the pizza groove

  • @CynHicks
    @CynHicks 2 года назад

    Something special that I love. Take your standard dry type dough with extra instant yeast and oil. Mix it but don't knead it. Should not be in a ball but more like broken up and "stringy." Throw it in a bag and hold it at around 140 degrees tied off so that NO moisture can escape. Proof it until it feels like it can be fairly easily rolled SUPER thin. That could be hours depending. When ready to roll it shouldn't be too hard to make it cohesive. Take some balls and roll them very thin. Dust with a tint bit of flour. Fold in half and roll again. Do this until you have quite a few layers/folds but be careful not to add too much flour. Cut out a circle if you want and do your thing. This will be very thin, crispy, layered and with some chew on top along with some nice "bubbles."
    This is a a version of Pizza Hut"s thin crust way back when it was made in house and fantastic.

  • @frmacst108
    @frmacst108 2 года назад +3

    I literally have a dough out and was about to make a pizza in about 5 minutes and you post this video 😂😂😂.

  • @matthewriseman5685
    @matthewriseman5685 2 года назад +1

    I am sorry as someone from south shore MA where its popular I am slightly offended by east coast.
    This is my absolute favorite style of Pizza. My wife grew up in Boston and never heard of it. I took her down to my favorite spot(S) and I have converted her. its simply the best and great for a single person to have a whole pie on their own. I cannot wait to try making this recipie myself and see if it comes out as good as my favorite joints.

  • @michaell874
    @michaell874 2 года назад +3

    There should be a law that states every bar should offer pizza, burgers, French fries, onion rings and Buffalo Wings.

  • @Potatogambit
    @Potatogambit 8 месяцев назад

    I used your recipes for the pork sausage, sauce and cheese combo, plus pepperoni of course, with my sourdough discard dough, and my man, that fella slapped. Bravo.

  • @mountpennart
    @mountpennart 2 года назад +3

    Yung Cheddar? 😂😂
    That’s amazing.
    I also love your hair- it’s the unsung star of your videos!!! 🎉🎉

  • @zenjamin6262
    @zenjamin6262 7 месяцев назад

    This turns out phenomenal I use parchment paper and put it straight on the pizza steel ! Brian's recipes and style make fallowing his recipes a breeze

  • @jake6087
    @jake6087 2 года назад +5

    East coast pizza is on another level hands down.

  • @familytrieserichiltz940
    @familytrieserichiltz940 2 года назад +1

    This is from the south shore and Cape cod in Mass and it is amazing with a pint of frosty beer and a football game on

  • @jBownz
    @jBownz 2 года назад +3

    2 B-boy Supreme's, please.
    Oh, and that aforementioned pitcher of beer.

  • @Retrogamer187
    @Retrogamer187 2 года назад +1

    As a native new yorker from SI I can say it looks great

  • @DerekSpeareDSD
    @DerekSpeareDSD 2 года назад +4

    Congrats on your channel's success, Bri!

  • @999Lucas
    @999Lucas Год назад

    I like to puree the tomatoes to make sure the moisture is consistent across the pizza structure. Take that smooth sauce and heat it just to a bubble with salt/bp to taste, and fresh basil. I prefer things like garlic on the pizza to keep the tomato element an acid, the cheese the fat and salt, and the crust as the umami. Its easy to add some oregano and whatever, but the simplicity puts the toppings and the pie forward instead of having this sauce on some pizza. My thoughts anyhow. Cheers again Brian!

  • @stummies
    @stummies 2 года назад +3

    It's not East Coast Pizza per se. You can find bar pizza in the area south of Boston knows as the South Shore. It's very local and very good. All bar pizza is one size - 10" - not 12". It's not just a regular pizza in a smaller form factor. It's very different. It has kind of a buttery outer crust, like Greek pizza, but a thin base that is crisp. Cooking it in the pan is what gives it the nice outer crust. Although you can use one of the pans he has linked, I know that some of the bar pizza restaurants have special 10" cast iron pans. As he notes in the video, the cheese is usually a mix of cheddar and mozzarella, though I think a few places just use cheddar. If you want to see what one of these is supposed to look like, search for Lynwood Cafe in Randolph. They are one of the top bar pizza places.

    • @juliecasson8341
      @juliecasson8341 2 года назад +1

      Only place to get real deal - Lynwood!!!!!

  • @KRBadolato
    @KRBadolato 9 месяцев назад

    I'm from NEPA and every dive bar, tavern, pub, brewery, winery, and/or distillery has this style of pizza on their menu. PA has a liquor control board (LCB) and one of the stipulations for selling alcohol of any kind is that food has to be available for the patrons. And this thin crust pizza is the go-to for almost all of them.

  • @kingklank
    @kingklank 2 года назад +3

    Hey, what’s up?” Is missing.

  • @michaelspadaro255
    @michaelspadaro255 2 года назад

    I cooked pies for angelonis in jersey. Portnoy from Barstool made us famous bc he gave his highest rating in the state at the time to my pie. The cheese mix for crunch is low fat mozz, asiago and parmigiana reggiana. Take the sauce to the usual length but take the cheese all the way up to the lip of the pan where the dough meets it. That’s gonna crisp up and create that crunchy cheesy flavored bite people think of when they think of this style of pizza. Not too much, just a little meeting area between the dough cheese and pan. It’s also an indicator for when the dough is cooked; if you can move the cheese away from the pan and it doesn’t break/stick the pizza is good to be finished on the stone

  • @saltydroog854
    @saltydroog854 2 года назад +34

    As someone born and raised on the east coast, Connecticut, I think using cheddar in a pizza is thorough debauchery. We are pizza snobs here. and any place using cheddar, better have a bar so you can get over served before daring to put that in front of us. kinda sorta kidding, but not really

    • @jackbailin2588
      @jackbailin2588 2 года назад +6

      Lived in New Haven for 10 years. This person is not kidding

    • @mikecampski
      @mikecampski 2 года назад +16

      This pizza is from the south shore of Massachusetts. He’s made some mistakes but, it’s pretty much there. Yes, New Haven pizza is great. But ssbp is pretty great too. Just gotta get over your snobbery I guess :)

    • @laz7777
      @laz7777 2 года назад +12

      Grew up in southwestern CT and in my city we had this type of pizza, NY style and quite a few others and all were great. People from New Haven need to get over it.

    • @WSNO
      @WSNO 2 года назад +1

      Yeah massachusetts lifer here. Completely agree. That's why we only have good chains here, they have to be to earn their keep. Our native Papa Gino's being a prime example of the bar that any other chain must meet to stay.

    • @WSNO
      @WSNO 2 года назад

      @@mikecampski we disowned them over this

  • @bradenmcdorman8544
    @bradenmcdorman8544 Год назад

    Oh my lawd this was so good. Restaurant quality for sure. The final pinch of salt before baking is a game changer.

  • @tbone2914
    @tbone2914 Год назад +1

    Get your pans from Bobby Owen's at Bay State Restaurant Supply in Brockton, MA. They are 10 inch non stick STEEL pans. Those are what the bars use. Lloyd's are aluminum, and it does make a difference. Call him up and he'll send them anywhere!

  • @50cal10b
    @50cal10b 2 года назад +1

    I know a lot of these comments are talking about Massachusetts and Connecticut pizza here, but as an NJ native, I gotta say Star Tavern and Joe's Pizza make some really phenomenal bar pizza. The curled pepperoni and the white clam pizza at Star are unforgettable.

  • @TMG363
    @TMG363 2 года назад +2

    Thanks for all the great pizza videos! For what it’s worth, I switched to a spiral hook for my mixer with better results that the standard one.

  • @davidkaziska6192
    @davidkaziska6192 2 года назад +2

    Made the dough yesterday and baked the pie for lunch today. We had some leftover ground beef so did a sort of cheeseburger-style pizza. It was good! Thanks, Brian, and Merry Christmas.

  • @magnum475
    @magnum475 2 года назад +1

    Christos Greek salads and pizza was the best place opened over 50 years in Brockton MA Absolutely the best

  • @valeriecallaghan
    @valeriecallaghan 2 года назад

    I am from Mass and currently live on the south shore and this certainly is one of my favorite pizzas!

  • @julioccho
    @julioccho Год назад +1

    I just made this pizza... and it was AMAZING. Seriously in the top 3 things I've ever cooked

    • @BrianLagerstrom
      @BrianLagerstrom  Год назад

      Awesome Julio!

    • @adamcarvalho3232
      @adamcarvalho3232 Год назад

      Hey Julio, have you had authentic south shore pizza before cooking at home? We're thinking of trying this style at our bar as a special, wasn't sure if my love of it is because I grew up in the south shore lol

  • @fizzed87
    @fizzed87 2 года назад

    Lifelong MA resident and I recently got to have this style pizza from one of the places in Brockton that claims to have invented it. Their frozen Cape Cod pizzas are also perfect for weekend nights. Really great stuff, I love when you cover New England dishes!

    • @PastaLaVista.
      @PastaLaVista. 2 года назад

      You got the best there is. My uncle worked there when I was in college and would get me a bunch of frozen pizzas once in a while. Best food when not sober lol

  • @antoinemichaels4909
    @antoinemichaels4909 2 года назад +1

    grew up on this style of pizza on the south coast of Massachusetts ........ the knotty pine in new bedford

  • @richmosley2519
    @richmosley2519 Год назад

    Solid dough recipe. Thanks! I've tried it a number of times with different fermentation durations.
    As for those like me that loathe fennel, it is perfectly OK to leave that out. Fennel is better for compost. :D

  • @theresamimnaugh1190
    @theresamimnaugh1190 2 года назад

    Originally from The Bronx, NY and spent every summer at the Jersey Shore eating exactly this pizza. Great job!

  • @kidathi
    @kidathi Год назад

    Yoh bruh, your recipe is on point like a decimal man. Makes it so easy especially for someone looking to start making their pizza brand. Everything is well calibrated and measured in imperial and metric units. Good job mate.

  • @chrissiebeneck3294
    @chrissiebeneck3294 2 года назад

    It's pizza! What's not to love and devour! There is no bad, only different, and you know it's tasty if Bri has made it!👍

  • @SoulfulSmokie
    @SoulfulSmokie 2 года назад

    Brian, Brian, Brian, Uuhhoo my goodness. Words can not express the mouth wateriness that I have right now. This looks sooooo good. I digress.

  • @mrs8171
    @mrs8171 2 года назад

    I am from Detroit and while I like our thick, pan-style pizza, this looks awesome. So thin that I would probably eat an entire pie.

  • @GQFunkyMoney
    @GQFunkyMoney 2 года назад

    Made this dough this morning - surprised no sugar but I guess that’s what you were talking about to avoid more airy dough. I followed your measurements but my dough was not as hydrated after mixing. One small suggestion would be to include imperial measures to accompany the metric measures. Look forward to cooking this up in a couple of days!

    • @GQFunkyMoney
      @GQFunkyMoney 2 года назад

      Btw - I didn’t scroll down far enough in the description to see the full recipe, so I rescind my suggestion - thanks!

  • @reikinaexperience1646
    @reikinaexperience1646 Год назад

    "Pepperoncin-dogs! Woof. Woof."
    Brian is the best. Really puts a smile on my face. 1 million subscribers for B boy. come on people.

  • @webb-cast1030
    @webb-cast1030 2 года назад

    Try mixing the red wine vinegar with the spices before adding the ground pork to the bowl. This will make it much easier to evenly distribute the spices in the sausage.

  • @lightknightgames
    @lightknightgames Год назад

    All purpose also known as self raising flour, has raising agents in it. That would make more gas bubbles, making them more uniform, but you can stop that with better kneading technique or by leting it rest longer before shaping.

    • @Grayald
      @Grayald Год назад

      All-purpose flour is not also known as self-raising flour. Those are two different things for two different purposes.

    • @lightknightgames
      @lightknightgames Год назад

      @@Grayald
      All purpose has raising agents in it, (that's why it's called all purpose, you *can* use it for anything, plain flour not so much) and flour with raising agents in it is called self-raising in other parts of the world. That is an undeniable fact.
      It's like american chocolate, you call it chocolate, but have additives that make it not able to to be called chocolate in other parts of the world.

  • @CollinBB
    @CollinBB 2 года назад

    As someone who has lived in the south shore MA my whole life and swears by this style as the best style of pizza ever to grace this planet... I thank you. You have done great justice for our area. The pizza looks amazing and exactly what you would find around here. 10/10

    • @pipo4158
      @pipo4158 Год назад

      Wow you americans have 0 respect man. As if the best Pizza is in the USA. MY GOD.

  • @MultiGemgirl
    @MultiGemgirl 2 года назад +1

    I'm from northern Illinois and we have one type of pizza at all our local pizza joints, which remind me of soda crackers. This one is nothing like ours, so I will be trying it

  • @B_r_i_t_t
    @B_r_i_t_t 2 года назад +1

    Hey Bri, just wishing you guys a merry Christmas and happy new year :) your chocolate chip cookies (big bois), Indian curry, and chicken parm are all regulars in my house and I'm happy I found you this year. Here's to 1 million in 2023 🥂

  • @dianamiles-hannah1286
    @dianamiles-hannah1286 2 года назад

    Love the idea of mixing the spices etc right in the can of crushed tomatoes! Brilliant! When we run out of our canned supply, we will definitely be copying your method. Thank you, Brian!

  • @mondoenterprises6710
    @mondoenterprises6710 2 года назад

    Yeah I use a cast iron steel and heat it on the burner then toss into the preheat start for stove. I'll have to check my pans though.

  • @snopuncx15
    @snopuncx15 2 года назад +1

    Wowza- Boston resident here and this pizza looks incredible!

  • @mstsp9546
    @mstsp9546 2 года назад +1

    Yum, I love this type of pizza! It is served everywhere too, but its always good and does have that small bite of cheddar. Thanks for the tips on how to make it.

  • @lousekoya1803
    @lousekoya1803 2 года назад +2

    I had those exact glass bol for pizza dough and even though I oiled them , they were hard to get out by
    sticking on the sides, since I got the same kind of bol in plastic , the fact that you can press the sides and introduce some air pockets, they go out really easy just by turning them upside down.